Vegetarian Noodle Soup
"Try this recipe – combine fresh vine tomatoes, green bell pepper, potatoes, onion, zucchini, carrots and white mushrooms with a pinch of salt and pepper, then add water and cooked noodles. Nothing more, nothing less."
NotesI would recommend to use fresh vine tomatoes for this noodle soup for the most natural flavor. But if you are in a hurry, 1 (28 oz) can diced tomatoes could be an option.
Serves4 People
Preparation Time20 min
Cooking Time30 min
Ingredients
- 2 pound vine tomatoes, diced
- 1 green bell pepper, diced
- 1 russet potato, diced (about 2 cups)
- 1 small onion, diced
- 1 cup carrot, diced
- 1 cup zucchini, diced
- (8-ounce) white mushroom, diced
- (8-ounce) uncooked elbows or orzo
- 1 teaspoon dried basil
- 2 tablespoon unsalted butter (or Canola oil for a vegan version)
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Bring 3 quart lightly salted water to a boil in a medium sauce pan.
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Heat up oil over high heat in a large sauce pan.
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Add carrots and onion. Sauté until fragrant.
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By now, the water in the medium sauce pan should be boiling. Add elbows or orzo into the pan and cook for 8 minutes or according to the package instruction.
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Add potatoes and tomatoes into the large sauce pan. Cook for 3 minutes over high heat. Stir occasionally.
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Add mushroom, pepper and zucchini. Stir well. Pour 6 cups water into the sauce pan. Add salt (I started with 1 tbsp) pepper and basil. Cover and bring to a boil.